Specialty Coffee

"Specialty coffee" is a term that refers to the highest grade of coffee available, often associated with superior quality, traceability, and ethical sourcing. Here's a quick breakdown:

☕ What Makes Coffee "Specialty"?

  1. Grading

    • Specialty coffee must score 80 points or above (on a 100-point scale) according to the Specialty Coffee Association (SCA).

    • Evaluations consider aroma, flavor, aftertaste, acidity, body, balance, sweetness, and lack of defects.

  2. Origin & Traceability

    • Typically single-origin (from a specific region or farm).

    • Full transparency about the farm, producer, and processing method.

  3. Processing Methods

    • Washed (wet), natural (dry), honey process—each impacts flavor.

    • Carefully monitored to avoid defects.

  4. Roasting

    • Roasted to highlight the bean’s natural flavors, not mask them.

    • Often lighter than commercial coffee to preserve nuance.

  5. Brewing

    • Manual methods like pour-over (V60, Chemex), AeroPress, siphon, and espresso.

    • Emphasis on water quality, grind size, and brew ratios.

🌍 Why People Love Specialty Coffee

  • Flavor Complexity: Notes like berries, chocolate, citrus, florals, etc.

  • Ethical Sourcing: Often direct trade or fair trade.

  • Artisan Culture: It’s a craft, not just a product.

  • Community: Coffee shops become hubs for creativity, conversation, and connection.

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